Best Blueberry Protein Muffins (High Protein & Moist)

Blueberry Protein Muffins on a dark tray, showcasing their golden muffin tops and bursting blueberries

Best Blueberry Protein Muffins (High Protein & Moist)

These Blueberry Protein Muffins are our Saturday morning secret weapon! Packed with Greek yogurt and juicy blueberries, they are impossibly moist, naturally sweetened, and boast 9g of protein. It's the perfect healthy breakfast we love making together.

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Course: Breakfast, Snack

Cuisine: American, Healthy

Keyword: Blueberry Protein Muffins, easy protein muffins, Greek yogurt muffins, healthy breakfast recipe, moist blueberry muffins

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: muffins

Calories: 165kcal

Cost: $8.50

Equipment

1 12-cup muffin tin We use paper liners for easy cleanup!
2 Mixing bowls One large for dry, one medium for wet
1 Whisk
1 Rubber spatula For folding gently

Ingredients

1.5 cups whole wheat flour Or all-purpose flour
0.5 cup vanilla protein powder Optional, use whey or plant-based
1 teaspoon baking powder
0.5 teaspoon baking soda
0.25 teaspoon salt
1 cup plain Greek yogurt Nonfat or full-fat works great
2 large eggs Room temperature is best
0.33 cup maple syrup Or honey
0.25 cup coconut oil Melted, or vegetable oil
1 teaspoon vanilla extract
1 cup blueberries Fresh or frozen, do not thaw
1 teaspoon lemon zest Optional, adds brightness

Instructions

First things first, sweetie! Preheat the oven to 350°F (175°C). Go ahead and line our [12-cup Muffin Tin] with those paper liners you like, it makes cleanup so much easier for mom later!
In the big bowl, I want you to whisk together the [whole wheat flour], [vanilla protein powder], [baking powder], [baking soda], and [salt]. Whisk it gently so the flour doesn't fly out of the bowl like a snowstorm!
In the separate medium bowl, whisk the [plain Greek yogurt], [eggs], [maple syrup], [melted coconut oil], [vanilla extract], and that yummy [lemon zest] if we're using it. This yogurt mixture is the secret weapon that keeps them super moist
Pour the wet yogurt mixture into the dry flour mixture. Now, switch to the spatula and stir just until you can't see the flour anymore. Remember what I taught you? Don't overmix, or our muffins will turn into hockey pucks!
Here is the most important part. Gently fold in the [blueberries]. Be super soft with them, Livie! If we smash them, the whole batter turns grey and purple. Just a few turns of the spatula is enough
Divide the batter evenly into the muffin cups (they should be about ¾ full). Pop them in the oven and bake for 18 to 22 minutes. We'll know they are done when the tops are golden and a toothpick comes out clean
I know it smells amazing and you want one right now, but let them cool in the pan for 5 minutes, then move them to a wire rack. If we eat them too hot, they crumble apart!

Notes

Mom's Freezer Tip: "These freeze beautifully, honey. Once they are totally cool, we can put them in a ziplock bag in the freezer. Just microwave one for 30 seconds before school for an instant warm breakfast."
Frozen Berries: "If we are using frozen blueberries, toss them in a tiny spoonful of flour before adding them. It stops them from sinking to the bottom!"
No Protein Powder? "If we run out of powder, just add an extra ¼ cup of flour. They will still be delicious, just slightly less protein."

Nutrition